Roast Wild Goose
|Wild goose||1 , cleaned and dressed|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Dry white table wine||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, sliced|
|Bay leaf||1 Small|
|Apples||3 , peeled|
Place goose in marinade made by combining vinegar, wine, lemon juice, orange juice, onion, nutmeg, bay leaf, celery leaves, and parsley.
Let stand 3 to 4 hours, turning and basting frequently.
Remove goose from marinade and rub cavity with salt and pepper.
Place peeled apples and celery stalks inside.
Truss goose and place breast side up in a roasting pan.
Sear for 20 minutes in a very hot oven (450°), then turn goose breast side down, cover pan, lower heat to moderate (350°), and continue roasting for 1 to 1 1/2 hours, or until tender.
Baste occasionally with the marinade and pan drippings.